Robbert

Robbert van Gammeren worked as a manager in a restaurant when the chef suddenly quit and someone had to step in. Robert became a chef and he loves it. The unusual beginning continued in a classical way; now he has his own restaurant called Fritschy.

Robbert is devoted to recycling. A fruit or vegetable doesn't have to be aesthetic to be delicious. He believes that we shouldn't waste something which is not perfect in shape.